I'm surprised I haven't posted this recipe yet. It smells heavenly while it's cooking. It's fairly quick to assemble if you use skinless chicken thighs. This time I'm actually using the chicken quarters with skin on, and it took much longer to peel off the skin and cut off the extra fat. I would prefer to use the boneless skinless thighs again next time. I like to serve it with warmed corn tortillas and a side salad. We have the leftovers in tacos or on tostadas.
Chicken Veracruzana (from Rick Bayless's Mexican Everyday)
1 lbs (4 medium) red-skin boiling or Yukon Gold potatoes, cut in wedges
6 (3 lbs. total) chicken leg and thigh quarters, skin pulled off
1 28-oz can diced tomatoes in juice (preferably fire roasted), drained
4-6 canned pickled jalapenos, stemmed, seeded and cut into strips
3 garlic cloves, peeled and finely chopped or pressed
2 Tbs. Worchestershire sauce
1/8 tsp. dried thyme
1/8 tsp. ground cloves
1/4 tsp. ground cinnamon
salt
1/4-1/2 cup coarsely chopped green olives
1/4 c. roughly chopped flat-leaf parsley
Spread the potatoes over the bottom of a slow-cooker and top with the chicken. In a medium bowl, mix together the tomatoes, jalapenos, garlic, Worcestershire, thyme, cloves, cinnamon and a scant 1 1/2 tsp. salt. Pour evenly over the chicken. Set the lid in place and slow-cook on high for 6 hours (the dish can hold on the warm setting for another 4 hours or so).
Carefully transfer a portion of chicken and potatoes to each of six dinner plates, leaving as much sauce behind as possible. Mix the olives and parsley into the sauce, then taste and season with more salt if needed and spoon the sauce over the chicken.
Monday, April 11, 2011
Thai Tilapia and Banana Curry
It's been almost 2 months since I posted - what's up with that? Boring meals, spring break, and fighting to get past the sluggishness and depression of late winter, I guess. Finally a couple of warm, rain-free days and I'm feeling much more ambitious. Though this recipe doesn't require ambition, just posting about it does. I did try making bagels and mozzarella from scratch (ambitious!), neither of which turned out right, but which I will probably try again. The bagels were tasty but misshapen and flat, and the mozzarella never got stretchy like it's supposed to. I have something more like paneer in the fridge, which I'll probably use for Indian food this week.
Here it is, though, the recipe you've all been waiting for: it's quick and absolutely fabulously delicious! The original recipe from Fine Cooking calls for halibut, but I used tilapia, which worked just fine. I also would add an extra banana next time and take their advice to only lightly pack the cilantro (I was a little too generous with that).
Thai Tilapia and Banana Curry
Here it is, though, the recipe you've all been waiting for: it's quick and absolutely fabulously delicious! The original recipe from Fine Cooking calls for halibut, but I used tilapia, which worked just fine. I also would add an extra banana next time and take their advice to only lightly pack the cilantro (I was a little too generous with that).
Thai Tilapia and Banana Curry
1 cup well-shaken canned coconut milk (not light)
1 Tbs. Thai red curry paste
12 oz. tilapia fillets, about 1-1/2 inches thick, cut into 2 pieces
Kosher salt
1 medium lime, zest finely grated, then halved
3 medium scallions, thinly sliced (white and green parts kept separate)
1 very large underripe or barely ripe banana (or 2 small), halved lengthwise, then cut crosswise into 1/2-inch half-moons
2 Tbs. chopped salted roasted peanuts
1/2 cup lightly packed chopped fresh cilantro
1 Tbs. Thai red curry paste
12 oz. tilapia fillets, about 1-1/2 inches thick, cut into 2 pieces
Kosher salt
1 medium lime, zest finely grated, then halved
3 medium scallions, thinly sliced (white and green parts kept separate)
1 very large underripe or barely ripe banana (or 2 small), halved lengthwise, then cut crosswise into 1/2-inch half-moons
2 Tbs. chopped salted roasted peanuts
1/2 cup lightly packed chopped fresh cilantro
In a 10-inch straight-sided sauté pan, whisk the coconut milk and curry paste until smooth.
Sprinkle the fish with 1/2 tsp. salt; then sprinkle with the lime zest. Squeeze a lime half over the fish.
Bring the coconut-curry mixture to a simmer over medium-high heat and then arrange the fillets in the pan. Add the white parts of the scallions, cover the pan, and simmer, adjusting the heat as necessary, for 2 minutes. Add the bananas and half of the peanuts to the sauce. Sprinkle half of the cilantro over the top. Cover the pan and continue to simmer until the fish flakes easily but is slightly translucent rather than fully opaque at the very center (check with a paring knife), 2 to 4 minutes. Squeeze the remaining lime half over the fish. Top with the scallion greens and the remaining peanuts and cilantro, and serve.
Sprinkle the fish with 1/2 tsp. salt; then sprinkle with the lime zest. Squeeze a lime half over the fish.
Bring the coconut-curry mixture to a simmer over medium-high heat and then arrange the fillets in the pan. Add the white parts of the scallions, cover the pan, and simmer, adjusting the heat as necessary, for 2 minutes. Add the bananas and half of the peanuts to the sauce. Sprinkle half of the cilantro over the top. Cover the pan and continue to simmer until the fish flakes easily but is slightly translucent rather than fully opaque at the very center (check with a paring knife), 2 to 4 minutes. Squeeze the remaining lime half over the fish. Top with the scallion greens and the remaining peanuts and cilantro, and serve.
Serving Suggestions
Serve with Steamed Jasmine Rice and Gingery Sautéed Carrots.
nutrition information (per serving):
Calories (kcal): 550; Fat (g): 33; Fat Calories (kcal): 300; Saturated Fat (g): 23; Protein (g): 42; Monounsaturated Fat (g): 4.5; Carbohydrates (g): 28; Polyunsaturated Fat (g): 3; Sodium (mg): 520; Cholesterol (mg): 55; Fiber (g): 5;
Calories (kcal): 550; Fat (g): 33; Fat Calories (kcal): 300; Saturated Fat (g): 23; Protein (g): 42; Monounsaturated Fat (g): 4.5; Carbohydrates (g): 28; Polyunsaturated Fat (g): 3; Sodium (mg): 520; Cholesterol (mg): 55; Fiber (g): 5;
photo: Scott Phillips
From Fine Cooking 109, pp. 68
December 30, 2010
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